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To create the perfect Mini Pumpkin Cheesecake Bites, it is essential to understand the role each ingredient plays in this delightful recipe. Here’s a closer look at the key components that will help you achieve a delicious outcome.

Mini Pumpkin Cheesecake Bites

Embrace the flavors of fall with Mini Pumpkin Cheesecake Bites, a delightful treat perfect for cozy gatherings or a sweet ending to any meal. These bite-sized desserts combine creamy cheesecake with the warm spices of pumpkin pie, making them a seasonal favorite. With a crunchy graham cracker crust and a velvety filling, they're sure to impress. Easy to make and ideal for sharing, these mini bites celebrate the joy of autumn in every delicious mouthful.
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

1 (8 oz) package cream cheese, softened

1/2 cup canned pumpkin puree

1/4 cup sugar (additional for filling)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 large egg

Whipped cream for topping (optional)

Crushed graham crackers for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a mini muffin tin with paper liners.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.

      Form the Base: Press approximately 1 tablespoon of the crust mixture into the bottom of each mini muffin liner, ensuring it's firm and even. Bake in the preheated oven for about 5 minutes, then remove and let cool slightly.

        Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, 1/4 cup sugar, vanilla extract, pumpkin pie spice, and egg. Mix until well combined and creamy, scraping down the sides of the bowl as necessary.

          Fill the Cups: Spoon or pipe the cheesecake filling over the cooled crusts, filling each mini muffin liner until just full.

            Bake: Bake in the oven for 18-20 minutes, or until the centers are set and only slightly jiggly. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

              Chill: Once cooled, refrigerate the mini cheesecakes for at least 2 hours, or overnight for the best texture.

                Serve: Just before serving, top with a dollop of whipped cream and a sprinkle of crushed graham crackers, if desired. Enjoy your deliciously bite-sized treats!

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 24 mini bites